Symptoms of Gluten Sensitivity + Tips for Going Gluten-Free
Following a gluten-free diet is extremely popular as more and more people discover they feel significantly better avoiding gluten. Gluten can cause a variety of digestive-related symptoms, as well as systemic symptoms. In this article, we’ll discuss why you may want to consider going gluten-free and how to best go about it.
What is Gluten?
Gluten is a protein found in wheat, rye and barley, and anything derived from these foods. While oats don’t naturally contain gluten, they’re not gluten-free due to cross-contamination in production. Although only a small part of the population is truly allergic to gluten, which is known as Celiac Disease, many people are unknowingly sensitive to it.
Common Symptoms of Gluten Sensitivity
Symptoms of non-celiac gluten sensitivity (IgG) can vary greatly, and may include:
Bloating
Abdominal pain
Lack of well being
Fatigue
Headaches
Diarrhea
Nausea
Anxiety
Depression
Brain fog
Numbness
Joint/muscle pain
Blood sugar dysregulation
Etc.
Wheat allergy (IgE) may cause:
Swelling, itching or irritation of the mouth or throat
Hives, itchy rash or swelling of the skin
Stuffy or runny nose
Headaches
Itchy, watery eyes
Cramps, nausea or vomiting
There are also numerous disorders related to gluten sensitivity; some include:
Neurological diseases
IBS and IBD
Arthritis
Why Are So Many People Sensitive to Gluten?
There are a few reasons that gluten sensitivity can arise. For one, the gluten and wheat we are eating these days is altered at it’s DNA. A piece of bread today is a far cry from the bread your grandparents ate even 50 years ago! Not only are these foods highly refined and processed, the very genetic make up of this grain has been altered to be much higher in gluten proteins than it used to be. The ancient wheat we used to eat called einkorn wheat, which has 14 chromosomes, has been bred in our modern wheat to have 42 chromosomes.
On top of changing the genetic make up of wheat, wheat crops are sprayed with the toxic chemical glyphosate after harvest, which is used as a desiccant to dry out crops.
Additionally, the average person is bombarded with toxins and our microbiomes are overburdened and out of balance, which can leave the immune system struggling to tolerate every day foods.
How to Go Gluten-Free
Replace Obvious Sources of Gluten
First, start by replacing the more obvious sources of gluten, including bread, muffins, cookies & other pastries, pasta and grain-based foods. Don’t simply purchase processed gluten-free foods though, as most of these are full of highly refined sugars, flours, oils and other additives.
Watch Out For Hidden Sources of Gluten
There are numerous hidden sources of gluten, including: medications, soy sauce, spices, meatballs, deli meat, deep fried foods, miso, bouillon cubes, gum, alcohol, chips, granola, dressings and more.
Consider Your Labels
The easiest way to spot gluten-free foods are to of course choose foods without an ingredient list. Next, look for the gluten-free certification on foods. This will ensure there is no cross-contamination with gluten products.
How to Test for Gluten Sensitivity
If you’re interested in testing, there are a few ways to go about this. Our Food Intolerance Panel tests for IgG immune reactivity in over 95 different foods, as well as candida yeast overgrowth, which is a common underlying cause of food sensitivities and leaky gut.
Another option is our digestive test: GI-MAP, which takes more of a root-cause approach, as it assess the overall balance of your gut microbiome, which can shed light on which imbalances and stressors are present in your gut specifically.
